As the weather begins to cool, we give you a sausage and cabbage soup to warm you up. Of course, we make nothing without trying it with wine and found this as a happy companion to a glass of Bel’ Bruzzo. An easy Instant Pot recipe, that takes a total of an hour once your beans are cleaned.

8 ounces white beans, cleaned 
2 links of mild Italian Sausage
4 baby carrots
1 yellow onion, chopped
1/4 green cabbage, sliced
2 cups chicken stock
2 cups water

Clean the beans.

Remove sausage from casings and sauté in Instant Pot until crumbled and browned. Add in carrots, onion, and cabbage. Sauté, stirring occasionally, until tender. Add cleaned and rinsed beans, chicken stock and water, stir to combine.

Close lid and pressure cook on high for 35 minutes. Natural release for 30 minutes or release pressure when ready to eat.

Serve with crusty bread and Bel’ Bruzzo.